Bakery Style Sugar Cookies

Giant thick Bakery Style Sugar Cookies taste just like Lofthouse cookies, only 10x better! They are melt-in-your-mouth delicious.

Peanut Butter And Jelly Thumbprint CookiesValentine’s M&M Cookie Bars, and Triple Chocolate Tart are perfect Valentine’s Day treats. But these Bakery Style Sugar Cookies are by far our favorites!

Pink Frosted Bakery Style Sugar Cookies served on a white plate.

Just like Lofthouse cookies!

I love Valentine’s Day! I love love. Of course my favorite way to celebrate is at home with my family. We usually do something pretty simple. For dessert we’ll be eating these Bakery Style Sugar Cookies. They may not seem fancy but boy are they good! Have you ever tried a Lofthouse cookie, or Grandma B’s? Yep, these taste just like those, only better!

I’ve always been a huge fan of sugar cookies, especially soft ones that are covered in fluffy buttercream and covered in sprinkles. Not having to roll and cut them out is an even bigger plus in my book. That’s why these cookies are so great! 

Once your dough is chilled take it out of the refrigerator, lightly flour a surface and start scooping giant balls of dough. When I say giant I do mean giant. These are jumbo bakery style cookies! You’ll want to make each about 3 – 3½ tablespoons in size. I love my #20 scoop for this! While they are cooling prepare the buttercream and spread over the cooled cookies. Make sure you have someone to give a few of these to or you might be tempted to eat all of them! Enjoy!!!

Stacked bakery style sugar cookies topped with pink frosting and sprinkles.

How to make bakery style sugar cookies

WET INGREDIENTS. In the bowl of a stand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.

DRY INGREDIENTS. In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an air tight container and refrigerate for at least 3 hours.

PREP. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking mat, set aside.

FORM. Using a large cookie scoop (#20- approximately 3½ tbsp.), create balls of dough, lightly roll on a floured surface so that it covers the ball of dough completely. Press each ball of dough flat so that it is ½” thick and about 2½ wide. Place 6 cookies onto each prepared baking sheet.

BAKE.. Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.

FROSTING. Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring and 2 tablespoons of milk. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with sprinkles.

Tips, Variations + SToring Info

These jumbo soft sugar cookies are sure to get rave reviews! Here are some tips when baking them:

  • To make your own cake flour measure 2 cups of all purpose flour and then remove 4 TBSP. Add 4 TBSP of cornstarch to the flour and sift together twice.
  • The butter flavored shortening can be swapped out for an extra 3 ½ TBSP of butter added to the dough.
  • Make sure your baking powder is within it’s expiration date for the fluffiest cookies.
  • Frosting can be applied to the cookies with a knife or piped on for a neater appearance. Have fun with different food colorings and sprinkles.
  • Add some lemon zest, cinnamon, vanilla extract, coconut extract, or peppermint extract to your frosting for a variety of flavors.

Make ahead and STORE dough in the fridge for up to 3 days.

STORE baked cookies on the counter top for a few days or in the fridge for up to a week.

FREEZE baked cookies in an airtight container for up to 3 months. It is best to wait to frost them after they have thawed, but frosted cookies can be frozen as well.

Frosted bakery style sugar cookies topped with heart sprinkles.

More sugar cookie recipes:

Bakery Style Sugar Cookies Recipe

Giant thick Bakery Style Sugar Cookies taste just like Lofthouse cookies, only 10x better! They are melt-in-your-mouth delicious.
No ratings yet
Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 30 mins
Cook Time: 12 mins
Refrigerate: 3 hrs
Total Time: 3 hrs 42 mins
Servings: 12
Calories: 440kcal
Author: Life Made Simple Team
Print Recipe

Ingredients

  • 2 cups cake flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup (1 stick) butter - room temperature
  • 1 egg + 1 egg white
  • 1/4 cup butter flavored shortening
  • 1 1/2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 2 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
Frosting
  • 2 1/2 cups powdered sugar
  • 1/2 cup (1 stick) butter - room temperature
  • 2-3 Tbsp milk
  • pinch of salt
  • 1-2 drops pink food coloring

Instructions

  • In the bowl of a stand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
  • In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an air tight container and refrigerate for at least 3 hours.
  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking mat, set aside.
  • Using a large cookie scoop (#20- approximately 3½ tbsp.), create balls of dough, lightly roll on a floured surface so that it covers the ball of dough completely. Press each ball of dough flat so that it is ½" thick and about 2½ wide. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring and 2 tablespoons of milk. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with sprinkles.

Notes

-Store cookies in an air tight container to keep fresh.
-Cookies can be made smaller using a standard size scoop, which will most likely yield 24 cookies (2 dozen). Baking time should be the same.

Nutrition

Calories: 440kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 102mg | Fiber: 1g | Sugar: 41g | Vitamin A: 497IU | Calcium: 36mg | Iron: 1mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Recipe Source: Adapted from Cooking Classy, Perfect Frosted Sugar Cookies

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Oatmeal Cookies

Total Time: 22 minutes
5 from 2 votes

Pumpkin Spice Monster Cookies

Total Time: 15 minutes
5 from 3 votes

Bakery Style Chocolate Chip Cookies

Total Time: 3 hours 27 minutes
5 from 24 votes

Peanut Butter Banana Cookies

Total Time: 15 minutes
5 from 3 votes

Cookie Cake

Total Time: 27 minutes
5 from 1 vote

About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. Natalie, these look so perfect! I just ate a granny b’s sugar cookie that I got from work and these look just like them! I can’t wait to try making these at home, they are so pretty and look delicious! Ps. I’m stalking your blog for a bit, so you may get a few comments from me 🙂

    1. Yes, roll the dough out to 1/2″ thick. Shapes with less detail are better, since these do puff and spread a bit. Enjoy!